Dutch Carrots & Pearl Couscous Salad
with Fetta Yoghurt & Golden Dressing
- Gluten
- Wheat
- Milk
- Sesame
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This bountiful bowl comes loaded with delicious couscous, tender Dutch carrots, Greek-style fetta yoghurt and crunchy flaked almonds. You’ve got texture, flavour and crunch in every bite! This recipe is under 650kcal per serving. We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 bunch
Dutch Carrots
½ sachet
chermoula spice blend
(May be present: Soy)
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
2
Red Radish
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains: Sesame)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
1 tsp
honey
¾ cup
water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from Dutch carrots and scrub carrots clean. • Place carrots on a lined oven tray. Sprinkle with chermoula spice blend (see ingredients), drizzle with olive oil and toss to coat. • Roast until golden and tender, 20-25 minutes. • Once roasted, remove tray from the oven, drizzle over the honey and toss to coat.
• Meanwhile, in a medium saucepan, add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside, until the water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, thinly slice red radish. • Finely chop garlic.
• To a small microwave-safe bowl, add the garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. • Add Greek-style yoghurt and fetta cubes to garlic oil mixture and mash. Season to taste.
• Just before serving, in a large bowl, combine couscous, radish, spinach & rocket mix, golden goddess dressing and a drizzle of vinegar and olive oil. Season to taste.
• Divide couscous salad between bowls. • Top with Dutch carrots and fetta yoghurt. • Garnish with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The fetta yoghurt and golden dressing were praised, but some found the dish needed more seasoning overall.
- Ease of prep: Scrubbing carrots was seen as inconvenient by some, while others found it simple for a hot summer night.
- Suggestions: Consider adding more vegetables for a heartier meal. Some preferred chicken to boost flavour and protein.
- Portions: Many found the serving size too small, particularly noting the tiny carrots and limited vegetable quantity.
- Ingredients: Several customers were disappointed to receive regular couscous instead of the advertised pearl variety.
